What is Madras Curry Powder?
Madras Curry Powder is a spice blend named after the city of Madras, an area in Southern India that is now known as modern-day Chennai. It is thought that British colonists used the earthy spices already used in Madras cooking and blended them to create a curry powder that would appeal to British palates. You may have heard of the famous dish Chicken Madras that is mostly served in Indian restaurants in the West. This curry would not typically have been found in India. Madras curry powder differs from regular curry powder in that it contains more chilli powder giving it an orange hue. Madras curries have a orange, red spicy sauce thanks to the abundance of ground red chillies. It is a hot curry powder leading to Indian curries that are on the spicier side and can be used in a variety of ways in Indian food.
Why you’ll love this recipe
Freshly ground spices adds a depth to your curry Homemade curry powders are cheaper than store bought You are able to control the heat levels You know exactly what’s in your curry powder No mysterious additives Make how you like (hot or mild)
Difference between Curry Powder and Garam Masala
Although both garam masala and curry powder are spice blends, they way that they are used in Indian cuisine is different. Curry powder is added to the curry base during cooking. Garam masala may also be used in the base but it can also be sprinkled at the end of the finished dish. The spices used are also different. Curry powder has the addition of chilli powder and turmeric. Nothing beats your own homemade spice blend – made with the freshest ingredients, a little goes a long way! Store-bought blends may be handy but they lack the freshness and depth.
Ingredients:
Full measurements can be found in the recipe card below where you can also leave a star rating This particular recipe yields a medium heat curry powder You can buy whole spices or the pre-ground version of each Indian spice. In my recipe, I have used a mix of whole spices which I have toasted and ground and used some pre-ground powders. The important thing to note is if you are using whole spices, toast them first. I have used the following aromatic spices: coriander, cumin, kashmiri chilli, bay leaf, turmeric, cinnamon, fenugreek, fennel, black pepper, mustard, gram flour. Some supermarkets may keep some of these food items but you may have to pay a visit to a South Asian grocery store for all ingredients. Coriander and cumin – either use the whole toasted cumin seeds and coriander seeds or use pre-ground dhana jeeru (coriander & cumin powder) Kashmiri chilli – either use dried kashmiri chilli or kashmiri red chilli powder. Kashmiri chili is mild but has a vibrant red colour. It is mild enugh that you can use cayenne pepper as a substitute. Do not sub in a spicier red chili powder unless you can handle the heat! Bay leaf – use dried bay leaves, either Indian bay leaf called Tej patta or bay leaf of any other variety. Turmeric – use ground turmeric powder Cinnamon – you can use either cinnamon powder or cinnamon bark/ cassia bark Fenugreek seeds – also known as methi seeds, these will need to be ground down. Fennel seeds – these have an aniseed flavour. Mustard – you will need black mustard seeds. You can also find mustard powder in English supermarkets but I have never tried it Black pepper – use either black peppercorns or black pepper powder. Gram flour – a small about of gram flour prevents moisture in the blend.
Variations
Some cooks also add the following: Garlic powder – I prefer to add fresh garlic directly to my curries. Curry leaf – curry leaves can be found in south indian cooking but I have left it out of the recipe as I prefer to add my curry leaves directly to the tempering. In some places you can find dry curry leaf powder too. Star anise – you may add whole or powder. Green Cardamom – add whole or powder.
How to make Madras Curry Powder
This great recipe can be prepared in 2 easy steps. You will need a dry skillet or heavy pan and a spice grinder It is easy to make in small batches or one big large batch depending how often you plan on using it. Have all of your ingredients ready before you begin. Heat the pan on medium-low heat. Tip in whichever whole spices you are using. Keep stirring and reduce the heat to low and dry roast. If you use a hot pan, the spices can easily burn and become bitter. Once you can smell the toasting spices, remove from the heat and allow to cool for a minute or so. Tip into a spice grinder or coffee grinder and grind down until you reach a fine powder. If your food processor doesn’t get you a fine enough powder, then use a sieve. Place the ground powder into a bowl or jar and add the remaining pre-ground ingredients. Store until ready to use. Ensure the powder has totally cooled first.
How to use Madras Curry Powder
Madras powder is used the same way as standard curry powder in Indian recipes. Like many spice mixes, it is added during the cooking stage. You can use madras curry powder when you want to make your dishes extra hot. Madras curry powder is best for Chicken, but goes beautifully with lamb, seafood,beef or tofu. You can also sprinkle it in a potato salad or on roasted vegetables. Add a dash to mayo – its a great way to add a burst of flavour to your regular condiments. Serve this mayo with Air Fryer Indian Potatoes. Stir through yogurt I use regular curry powder in my Vegan Mulligatawny Soup .
Storing Madras Curry Powder
Spices and homemade masalas are best stored in a dark cool place in an airtight container. An airtight jar made with glass is my personal favourite! The tight seal prevents exposure to air which usually causes spices to loose their flavour and potency too quickly. The powder also clumps together. Keeping the spices in a dark place helps them last a long time. As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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